Mike's Pork Chili Verde Burritos
Mike's Pork Chili Verde Burritos

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, mike's pork chili verde burritos. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Mike's Pork Chili Verde Burritos is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Mike's Pork Chili Verde Burritos is something that I have loved my whole life.

Great recipe for Mike's Pork Chili Verde Burritos. FYI: Most Hispanics in Mexico don't wrap their foods up in a tortilla, "burrito style," like the US does unless they're on the run. What they will do at sit down meals is take warm flour tortillas - rip off a large piece and place their.

To get started with this particular recipe, we must prepare a few ingredients. You can have mike's pork chili verde burritos using 35 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to make Mike's Pork Chili Verde Burritos:
  1. Prepare ● For The Meat
  2. Take 5 Pounds Pork Shoulder [1"x1" cubes]
  3. Make ready ● For The Pork Marinade
  4. Take 4 tbsp Ground Cumin
  5. Get 1 tbsp Mexican Oregano
  6. Make ready 2 tbsp Dried Hatch Green Chili
  7. Make ready 1 tbsp Fresh Ground Black Pepper
  8. Get 1 tbsp Granulated Garlic Powder
  9. Get 1 tbsp Granulated Onion Powder
  10. Prepare 1 Tecate Mexican Lager [+ reserves]
  11. Take 2 tbsp Sea Salt [or to taste]
  12. Make ready 1 Gallon Sized Ziplock Bag
  13. Take ● For The Fresh & Canned Vegetables
  14. Get 1 (28 oz) Can Tomatillos [hand crushed]
  15. Get 6 LG Potatoes [1"x1" cubes]
  16. Take 2 LG Onions [chopped]
  17. Make ready 1 Bunch Cilantro [chopped + reserves]
  18. Prepare 2 LG Stalks Celery [chopped with leaves]
  19. Get 1 Green Bell Pepper [de-seeded - chopped]
  20. Make ready 2 (10 oz) Cans ROTELL
  21. Take 2 LG Jalapenos [de-seeded - chopped]
  22. Make ready 1 Pound Bucket Hatch Green Chilies [or fresh]
  23. Make ready ● For The Fluids
  24. Prepare 1 (32 oz) Box Beef Broth
  25. Make ready as needed Mexican Lager Beer [tecante]
  26. Make ready ● For The Sides
  27. Make ready as needed Warm Flour Tortillas
  28. Get Mexican 3 Cheese
  29. Get as needed Sour Cream
  30. Get as needed Shredded Cabbage
  31. Take as needed Shredded Lettuce
  32. Make ready as needed Chopped Tomatoes
  33. Take as needed Chopped Onions
  34. Make ready as needed Lime Wedges
  35. Take as needed Green Salsa

Stir in cumin and chili powder. Add chipotle pepper and stir well. Assemble your chile verde pork burritos. Preheat your oven, and while that gets toasty, get out your large flour tortillas.

Instructions to make Mike's Pork Chili Verde Burritos:
  1. 5 pound pork shoulder roast pictured.
  2. Pork shoulder cubed into 1"x1" pieces pictured.
  3. One of the best Mexican beers to pair with pork pictured above.
  4. Add pork cubes and all marinade seasonings to a large Ziploc bag and massage well. Refrigerate for 5 to 6 hours.
  5. Chop potatoes into 1"x1" pieces. Cover with cold water until ready to fry with pork.
  6. Chop onions and cover with cold water until ready to fry with pork.
  7. Canned tomatoes pictured.
  8. Chop and mix everything in your vegetable section together.
  9. Add marinated pork, a slight amount of oil and 1/4 cup flour to a skillet. Fry until there's a good sear on your pork. About 5 minutes on high.
  10. Add 2 bottles beer and allow pork to simmer covered for 1 hour. Add additional beer if needed. Stir regularly.
  11. Add drained onions and your vegetable mixture to your skillet. Add 2 cups beef broth and allow to simmer for 25 minutes longer. Stir regularly.
  12. Add potatoes [and additional broth or beer if needed] and simmer until potatoes are soft but still fully in tact. About 15 minutes.
  13. Add your bucket of Hatch Green Chilies to skillet half way thru your potato boil.
  14. Or, peel, de-seed and chop your fresh Hatch Chilies and add to your skillet.
  15. Instead of using broth and frozen chilies - I like to purchase my chilies fresh. I peel and de-seed them in warm bath then, fine strain and reserve all fluid. I'll use this fluid as opposed to beef broth.
  16. Drained green chili fluid pictured. It does make for a rich delicious broth!
  17. Fresh Cilantro pictured.
  18. Add your fresh cilantro 5 minutes prior to serving. Mix well. I'll also add additional cumin and green chili powder in the last 5 minutes to steep. Make sure you've simmered off any fluids in this dish. You'll want it thick! ;0)
  19. Serve with fresh, warm flour tortillas, fresh chilled chopped onions, tomatoes, cilantro, shredded lettuce, cabbage, limes, cheese and sour cream to the side.
  20. Or, go old school and serve this dish only with warm tortillas. Either way, enjoy your authentic, extra spicy taste of New Mexico!

You'll top each tortilla with some black beans and some shredded cheddar. Go heavy on the cheddar if you're a cheese lover like me. Use a slotted spoon to add the pork mixture, and then get folding your burritos. Scoop a few chunks of pork onto the top of the beans and sprinke some cheese over the meat. Fill your baking dish with burritos and pour the chille verde sauce, meat and all, over the burittos.

So that is going to wrap it up with this special food mike's pork chili verde burritos recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!